View Recipe

Title
Author
Tags Press Ctrl + Click to select multiple tags.
Ingredients One per line	4 chicken breasts 4 tbsp soy sauce 4 tbsp rice wine vinegar 2 tsp sesame oil 4 tsp cornstarch Sauce ingredients: 2 tbsp granulated sugar 2 tsp rice wine vinegar 1/2 cup chicken stock 2 tbsp soy sauce 2 tsp sesame oil 2 tsp cornstarch 3 to 5 dried, red chilies (if you don't want heat, you can leave out) 2 tbsp ginger (about 1" -inch) 2 tbsp garlic (about 6-8 cloves) 4 green onions, chopped 1 cup water chestnuts, chopped 1 cup roasted peanuts, chopped
Directions One per line	Dice the chicken breasts into bite-sized pieces. Place into a bowl and add the soy sauce, rice vinegar and cornstarch. Stir to combine, making sure the cornstarch dissolves completely. Add the oil and stir again to evenly coat. Let marinate while you are making the sauce. To make the sauce, stir all of the ingredients together, making sure the cornstarch dissolves completely, Set aside. if using dried chili's, snip the bottom of the dried chilies in half. Drain the excess marinade from the chicken. To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry, and stir. Feel free to add a touch more oil during the stir-frying process, if needed. Stir-fry the chicken -- transfer to a plate. Add the dried chilies -- followed by the ginger, garlic and water chestnuts. Return the chicken and juices to the wok. Add the sauce. Stir-fry until just cooked through. Add the green onions and peanuts. toss to combine and serve immediately, over rice.
Video
Pictures

A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes